- 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
- 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon less-sodium soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons black bean garlic sauce
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup matchstick-cut carrots
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 1/2 cup chopped green onions
- 1/4 cup unsalted dry-roasted peanuts, chopped
- calories 389
- fat 14.3 g
- satfat 2.1 g
- monofat 5.5 g
- polyfat 6.2 g
- protein 17.2 g
- carbohydrate 51.6 g
- fiber 2.4 g
- cholesterol 0.0 mg
- iron 4 mg
- sodium 619 mg
- calcium 92 mg
How to Make It
Cook rice according to package directions, omitting salt and fat.
Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.